Pulia

"Pulia started out as a deli with a restaurant attached, but it’s now very much the opposite. As the name informs, everything is sourced from Italy’s heel. Puglia is the country’s largest producer of wines and olive oil and there are interesting varietals to be found here. The restaurant’s biggest seller is burrata from the city of Andria, where the creamy cheese was born. Look out for regional pasta shapes: the famous orecchiette, or ‘little ears,’ served classically with chilli, anchovy and garlic, and troccoli — like thick spaghetti — with octopus ragù. Every component of the decor was designed and made by a Puglian creative, including lampshades in the shape of trulli, the traditional white houses with conical roofs." - Helen Graves